Apple Duck Breasts Recipes

APPLE DUCK BREASTS

Steps:

• With the tip of a knife, do incisions like a checkerboard on the skin of the duck breasts, but DO NOT touch the flesh. In a large non-stick skillet, brown the breasts at high heat 4-5 minutes on each side, beginning with the skin side. Put the breasts in a not too deep ovenproof dish and keep cooking in a preheated oven of 350 F for about 8 minutes or until the flesh of the duck is slightly pink inside.
• Meanwhile, deglaze the skillet by keeping 2 tablespoon of the grease. Add shallots and apples at medium heat, stirring from time to time, for about 3 minutes or until apples are golden. Pour apple juice in the skillet scraping the bottom with a wood spoon to remove the browned bits. Cook for 5 minutes or until liquid has reduced by half. Add rosemary and stir. Add salt and pepper.
• When ready to serve, slice the duck breasts in bias ( / ) Distribute the slices in the plates and coat with the sauce.

DIVINE SMOKED DUCK BREAST AND ROASTED APPLES

Steps:

• Reduce the apple juice until only 50 ml remains.
• Cut the apples in four quarters and then in thiner slices (french fries style) but leaving on every slice one side with the skin of the apple.
• Heat the butter in a pan and roast the pieces of apple. Add in sugar and lemon juice. .
• Remove from heat and let cool.
• Add in the boiled apple juice and honey, then mix with the apples. I use the Leatherwood Tasmanian Honey that is more consistent and stronger in taste than regular honey (like Acacia).
• Chop the hazelnuts and grill them in a fat-free pan until they start to smell. You can substitute hazelnuts for pinenutes (no need to roast them).
• Peel the shallot, slice it into small cubes and mix with the balsamic vinegar, olive oil, salt and pepper to taste. Season the young lettuce with this vinaigrette. Add on top of the lettuce the slices of roasted apples and smoked duck breast. Personally I add in my plate a little bit of the juice cooking from apples as well because I find it delicious. Top everything with roasted hazelnut or pinenutes.

DUCK BREAST WITH APPLE-POMEGRANATE SAUCE

Steps:

• Heat a medium saute pan over medium-high heat and add the oil.
• Cut a crosshatch pattern into the skin of the duck breasts. Be careful to not cut through to the flesh.
• Season the skin side with the curry and the flesh side with salt. Place in the pan, skin side down. Cook on the skin side to render of some of the fat and crisp up the skin, 5 to 7 minutes. Once the skin is crisp, flip the breasts, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Once cooked, remove from the pan and allow the meat to rest for 5 minutes.
• Make the sauce in the same pan used for the duck. (Wipe out the pan if you have burned bits on the bottom, and add some butter.) Place the pan over medium-high heat and add 1 tablespoon butter. Deglaze the pan with the pomegranate juice. Allow the juice to simmer and reduce by half. Turn off the heat and stir in the remaining 2 tablespoons butter. Taste and season with a pinch of sugar if the sauce tastes too tart.
• When plating, slice the duck breast thinly and spoon the warm sauce over the duck. Serve with Mashed Sweet Potatoes with Goat Cheese and Sauteed Julienned Vegetables.
• Peel and slice the sweet potatoes into 1/2-inch pieces. Place the potatoes in a large saucepan, fill with water to cover the potatoes, and add some salt. Bring the water to a boil over medium-high heat. Cook the potatoes until fork tender, about 13 minutes. Stick a fork in a potato piece and if it goes in easily, it's done.
• Drain the potatoes well. Transfer them to a food processor and blend until smooth. Add the goat cheese, honey, ginger, cinnamon, butter, and 1/2 teaspoon salt. Blend again until everything is well combined. Transfer to a bowl and let cool for 1 minute.
• Spoon the potatoes into a zip-top plastic bag or a pastry bag with a tip for piping, or spoon directly onto plates. If piping, cut a hole in the tip and pipe onto the plate.
• Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.